Ingredients Jump to Instructions ↓

  1. 185 g plain flour

  2. 1 1/2 tsp baking powder

  3. 1 tsp ground cinnamon

  4. 1 large pinch freshly grated nutmeg , optional

  5. 1 pinches sea salt

  6. 1 tbsp caster sugar

  7. 25 g rolled oats

  8. 375 ml buttermilk

  9. 1 medium egg

  10. 35 g butter , melted, plus extra for greasing

  11. 3 bananas

  12. 60 g butter

  13. 90 g brown sugar

  14. 1/2 tsp vanilla extract

Instructions Jump to Ingredients ↑

  1. For the hotcakes: sift the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Stir the sugar and oats through and make a well in the centre.

  2. Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine. Set aside.

  3. For the caramel bananas: halve the bananas lengthways and cut each piece in three.

  4. Put the butter, sugar, vanilla and 2 tablespoons water in a large frying pan over a medium heat and cook until the mixture forms a caramel and darkens. Add the bananas and toss until well coated. Keep warm.

  5. Heat a large non-stick frying pan over a medium heat and brush with a little butter. Pour in 2 or 3 small ladlefuls of the hotcake batter and cook for 2-3 minutes until bubbles appear on the surface. Turn and cook for a further 2-3 minutes.

  6. Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.

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